Yetim Hasan, Kayacier Ahmed, Kesmen Zulal, Sagdic Osman
Erciyes University, Faculty of Engineering, Food Science Department, 38039 Kayseri, Turkey.
Meat Sci. 2006 Feb;72(2):206-10. doi: 10.1016/j.meatsci.2005.07.002. Epub 2005 Aug 31.
Kavurma is a traditional cooked (fried) meat product manufactured to preserve meat. Some bacterial genera, e.g., clostridia are important in kavurma. The objective of this study was to determine the influence of nitrite and the traditional cooking process on the survival and proliferation of Clostridium botulinum and the autoxidation properties of the kavurma. For this purpose, Clostridium sporogenes having similar characteristics to C. botulinum was used, and the samples were inoculated with 10(6) CFU/g C. sporogenes cells before the traditional cooking. The final products were packaged and stored under refrigeration for 6 months, and then the oxidation parameters (TBA, peroxide and free fatty acid values) and C. sporogenes counts of samples were determined. It was observed that C. sporogenes could survive during the traditional cooking process and storage. However, counts decreased during storage; for example, nitrite containing samples initially had 3.21logCFU/g C. sporogenes and 2.73logCFU/g at the end of storage. While nitrite had a slight antimicrobial effect on clostridia, it significantly reduced the TBA, peroxide and FFA values of the samples. In conclusion, it is suggested that addition of 100ppm of nitrite might be useful in kavurma processing because of its role in limiting oxidation as well as its antimicrobial effect.
卡武尔马是一种为保存肉类而制作的传统熟制（油炸）肉制品。一些细菌属，如梭菌属，在卡武尔马制作过程中很重要。本研究的目的是确定亚硝酸盐和传统烹饪过程对肉毒梭菌存活和增殖以及卡武尔马自氧化特性的影响。为此，使用了与肉毒梭菌具有相似特征的生孢梭菌，并在传统烹饪前将样品接种10⁶CFU/g生孢梭菌细胞。最终产品包装后冷藏保存6个月，然后测定样品的氧化参数（硫代巴比妥酸、过氧化物和游离脂肪酸值）和生孢梭菌数量。观察到生孢梭菌在传统烹饪过程和储存期间能够存活。然而，储存期间数量减少；例如，含亚硝酸盐的样品最初有3.21logCFU/g生孢梭菌，储存结束时为2.73logCFU/g。虽然亚硝酸盐对梭菌有轻微的抗菌作用，但它显著降低了样品的硫代巴比妥酸、过氧化物和游离脂肪酸值。总之，由于亚硝酸盐在限制氧化以及抗菌方面的作用，建议在卡武尔马加工中添加100ppm亚硝酸盐可能是有用的。
